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DOUGHNUTS WITH LEMON CURD, MASCARPONE & MIXED BERRIES

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Who would have thought that DOUGHNUTS on the braai could taste even better than they already do!

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SERVES 6

6 plain doughnuts, cut in half horizontally

1 punnet (300 g) mixed berries

1 Tbsp icing sugar

1 cup fresh mint

FOR THE LEMON CURD

4 large eggs, whisked

½ cup sugar

4 tsp lemon zest

½ cup lemon juice

125 g butter, cubed

¾ cup whipping cream

1 tub (250 g) mascarpone cheese

  1.  Place the doughnuts on the braai grid over medium coals and toast for 1 – 2 minutes.

  2.  Remove to cool for later use.

  3.  Place the bowl over a pot of simmering water, making sure the bowl doesn’t touch the water, and stir occasionally.

  4.  Add the butter and keep stirring until the sauce thickens – this can take a couple of minutes. Once cooked, strain the curd into a jug and set aside to cool.

  5.  Whip the cream on high until it forms fluffy peaks.

  6.  Stir the mascarpone cheese into the cooled lemon curd and mix well.

  7.  Use a piping bag or spoon to fill the doughnuts with the lemon curd mascarpone mixture.

  8.  Add the berries, a dollop of whipped cream and a sprinkling of icing sugar. Garnish with the mint leaves.